The “C” word, cancer, is the dread of most people today.  It is defined as a disease in which abnormal cells divide uncontrollably and destroy body tissue.

There are more than 100 types of cancer, including breast cancer, skin cancer, lung cancer, colon cancer, prostate cancer, and lymphoma.

Symptoms vary depending on the type. Cancer treatment may include chemotherapy, radiation, and/or surgery.

Now, cancer is no respecter of persons and anyone may become afflicted with the disease whether young or old. It, therefore, behooves one to do everything necessary to ward off the onset of this disease.

Some of the most powerful cancer-fighting foods are cruciferous vegetables. They also contain a lot of vitamin C, and many of them are rich in glutathione.

This is the body’s “master antioxidant” because it is skilled at scavenging for free radicals.

The brassica family is packed with isothiocyanates, which are useful in cancer prevention.

Some of these vegetables are rich in sulforaphane and indoles, both of which are antioxidants and useful in detoxification to protect the DNA enzymes.

There are many easy ways to add cruciferous vegetables to one’s diet. Some of these vegetables are broccoli, cabbage, Brussels sprouts, and cauliflower.

And there are lots of simple ways to prepare these vegetables, such as in soups, as sides, and even plain. Beets, carrots, peppers, asparagus, onions, artichokes, and zucchini are all useful in lowering cancer risk as well.

Yvad Billings Readers Bureau, Fellow

Edited by Jesus Chan

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